Ingredients

The following ingredients have 4 Servings
  • 1/4 cup onions (chopped)
  • 1/4 cup red bell pepper (chopped)
  • 1 pound lean ground turkey
  • 1/2 cup mashed potato
  • 1 Tablespoon gluten free tamari sauce
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 cup chicken broth
  • 1/2 cup tamari
  • 2 Tablespoons coconut sugar
  • 3 Tablespoons honey
  • 1/2 teaspoon ground ginger
  • 1/2 cup red pepper (chopped)
  • 1 clove garlic (minced)
  • 1 teaspoon cornstarch
  • 1 Tablespoon water
  • green onion for garnish

Instruction

  • Preheat the oven to 350 degrees.
  • In a large bowl, combine the chopped onions, chopped red bell pepper, lean ground turkey, mashed potato, tamari sauce, salt, and pepper. Use your hands to mix well.
  • Roll the mixture into balls (I made mine about 1 1/2 inches wide, and place in a skillet with a little bit of olive oil. Cook over medium heat until brown on all sides.
  • Transfer to a casserole dish and bake at 350 degrees for about 25 minutes, or until cooked through.
  • While the meatballs are baking, make the sauce.
  • Place the chicken broth, tamari, coconut sugar, honey, ground ginger, chopped red pepper, and minced garlic in a sauce pan and simmer for about 5 minutes.
  • Combine the cornstarch and water in a small container and shake well to remove lumps. Drizzle into the pan and stir well to combine. Continue to simmer until the sauce thickens, about 5 more minutes.
  • Drizzle the sauce over the finished meatballs, and top with green onion. Serve over rice if desired, or insert toothpicks for an easy appetizer.